New England-Style Baked Beans With Thick-Cut Bacon
"In ‘Flour, Too’ by Joanne Chang"
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb dried white bean, rinsed (like navy beans or flageolet)
- 5 slices thick-cut applewood-smoked bacon, chopped into 1-inch pieces
- 1 medium onion, cut into 1/2 inch pieces
- 1⁄2 cup molasses
- 1⁄4 cup packed brown sugar
- 1⁄3 cup cider vinegar
- 1 tablespoon Dijon mustard or 1 tablespoon whole grain mustard
- 1 1⁄2 teaspoons kosher salt
- 2 tablespoons tomato paste
directions
- In a large stockpot, combine the beans and water to cover by about 2 inches and bring to a boil over high heat.
- Decrease heat to med-low, cover, and cook, adding more water as needed to keep the beans covered, for about 1 hour, or until the beans are tender.
- Remove from the heat and drain; set aside.
- Return the stockpot to the stove.
- Add the bacon and cook over med-high heat, stirring often, for 3-4 minutes, or until the fat has rendered and the bacon starts to crisp.
- Add the onion and cook, stirring frequently, for 3-4 minutes longer or until translucent.
- Decrease heat to low and add the molasses, brown sugar, vinegar, mustard, and salt.
- Mix well and cook for 2-3 minutes.
- Add the drained beans and stir until well mixed.
- Cook over low heat for 20-30 minutes, or until the liquid has been absorbed.
- Stir in the tomato paste and 2 cups water and continue to cook for 1 hour longer.
- The beans should be thick but not stiff, soft but not soupy.
- Taste and adjust seasoning with more salt or mustard if needed and add more water as needed to achieve a good consistency.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
